TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 474, 2 October 1928, Page 5

TO-DAY’S RECIPES

j-i A reader who wishes to remain anonymous has kindly forwarded the following well-tried recipes: — CREAM PUFFS iJ Four eggs, 3 os butter , soz flour, Q one breakfast cup boiling water. 3 Put the water and the butter in an G enamel saucepan over the fire and Q bring to the boil. While still boil- {] ing stir in the flour; then take off Q fire and let cool. Beat in eggs one fl at a time until it looks shiny. Bake n on a cold greased and floured tray ri for about 35 minutes. a WALNUT SPONGE jl Weight of three eggs in butter, u sugar and flour, three eggs, half G teaspoon spice, one teaspoon cocoa, G half teaspoon soda, one teaspoon G cream of tartar , half cup chopped G walnuts. Method : Beat butter and G sugar to a cream , then add eggs {J one at a time, and all dry ingreQ dients mixed in flour. Bake in n moderate oven.